Using Fruit Bowls Are Now Very Bad Say The Experts

Using Fruit Bowls Are Now Very Bad Say The Experts

If you’re like anyone else who enjoys a good healthy snack or juice, then storing fruits correctly is crucial for maintaining their freshness, flavor, and nutritional value.

While fruit baskets can be aesthetically pleasing and provide good air circulation, they may not always be the best storage method for all types of fruits.

Fruit bowls

Here are several alternatives and best practices for storing different kinds of fruits:

1. Refrigeration

Many fruits benefit from being stored in the fridge to slow down ripening and prevent spoilage.

These include apples (if stored for more than a few days), berries, grapes, cherries, and cut fruits.

Use the crisper drawer, which is designed to maintain an optimal humidity level for fruits and vegetables.

Store fruits in perforated plastic bags or containers with lids to maintain the right humidity while allowing ethylene gas to escape.

2. Countertop Storage

Some fruits ripen well at room temperature and should be kept out of the fridge until they’re ripe.

Examples include bananas, peaches, plums, kiwis, and avocados.

Once these fruits have ripened, you can move them to the refrigerator to prolong their freshness if you’re not ready to eat them right away.

3. Ethylene Producers and Sensitive Fruits

Be aware of which fruits produce ethylene gas, a natural ripening agent that can cause other fruits and vegetables to spoil faster.

Apples, bananas, avocados, peaches, and pears are examples of ethylene-producing fruits.

Store ethylene-sensitive fruits, such as berries and melons, away from ethylene producers to prevent premature spoilage.

4. Ventilated Storage Containers

fruit bowl

Use containers designed specifically for fruit storage that have ventilation holes to allow air circulation and ethylene gas to escape.

This can be especially useful for berries and grapes.

5. Use of Fruit and Vegetable Savers

There are products available that absorb ethylene gas, such as refrigerator sachets or disks, which can be placed near fruits to extend their shelf life.

6. Separation

Separate fruits that tend to spoil quickly from those with a longer shelf life. For example, keep berries separate from citrus fruits.

7. Hydration Control

Some fruits, like berries, are sensitive to moisture and can spoil quickly if they become too wet. Store them in a container lined with paper towels to absorb excess moisture.

8. Freezing

And for long-term storage, a variety of fruits can be actually be kept frozen. Berries, sliced bananas, and stone fruits can be prepped and stored in freezer-safe bags or containers.

This is ideal for preserving fruits that are in season or if you have too much to consume before they spoil.

And they are the perfection addition to your morning smoothie!

Remember, the best storage method can vary depending on the type of fruit and the climate you live in.

Always consider the specific needs of the fruit you’re trying to store, and when in doubt, check the recommendations for that particular fruit.

Additionally, regularly check stored fruits for signs of spoilage and consume or remove any that are overripe to prevent them from affecting other produce.

Fruits That Store Well Together

When storing fruits, it’s important to consider their ethylene production and sensitivity.

Ethylene is a natural plant hormone that can stimulate ripening in some fruits and lead to premature spoilage in others.

Here’s a general guide to which fruits store well together based on their ethylene production and sensitivity:

Ethylene-Producing Fruits
– Apples
– Apricots
– Avocados
– Bananas (when ripening)
– Cantaloupes
– Figs
– Kiwis
– Mangoes
– Nectarines
– Papayas
– Peaches
– Pears
– Plums
– Tomatoes

These fruits can be stored together because they all produce ethylene gas.

However, be cautious as storing large quantities together may accelerate their ripening process.

Ethylene-Sensitive Fruits
– Bananas (green)
– Berries (strawberries, blueberries, raspberries, blackberries)
– Grapes
– Watermelons
– Lemons
– Limes
– Oranges
– Pineapples

These fruits are sensitive to ethylene and should not be stored with ethylene-producing fruits as they can spoil faster. However, they can be stored together without issues related to ethylene.

Low or No Ethylene-Producing Fruits
– Cherries
– Cranberries
– Pomegranates

These fruits produce little to no ethylene gas and are less likely to cause each other to ripen or spoil, so they can generally be stored together or with ethylene-sensitive fruits.

Who Are The Fruit Storage Experts

When referring to “experts” in the context of fruit storage and preservation, the term can encompass a variety of professionals and authoritative sources with expertise in food science, horticulture, nutrition, or culinary arts.

These experts may include:

1. Food Scientists

Professionals who specialize in food technology and study the physical, microbiological, and chemical makeup of food. They understand how foods behave under different conditions, including storage.

2. Agricultural Extension Services

These are outreach programs associated with universities that aim to provide the public with research-based information on agriculture, home economics, and related subjects.

Extension agents and specialists distribute information about best practices for food storage and safety.

3. Horticulturists

Experts in the science of plant cultivation, including fruit production, who can provide insights into how fruits ripen and the best conditions for their storage post-harvest.

4. Nutritionists and Dietitians

Health professionals who understand the importance of preserving the nutritional quality of food through proper storage.

5. Chefs and Culinary Professionals

Individuals with extensive experience in handling and storing ingredients, including fruits, to maximize flavor and freshness.

6. Government Health and Safety Organizations

Entities like the U.S. Food and Drug Administration (FDA), the U.S. Department of Agriculture (USDA), and the Centers for Disease Control and Prevention (CDC) that provide guidelines for food safety, including proper storage methods.

7. Consumer Advocacy Groups

Organizations that test various food storage methods and products and provide recommendations to the public.

8. Academic and Research Institutions

Universities and research centers that conduct studies on food preservation and publish their findings.

9. Produce Trade Associations

Groups that represent fruit and vegetable growers, distributors, and retailers, often providing best practices for handling and storing produce.

These experts contribute to a body of knowledge that helps consumers understand how to store fruits effectively to maintain their quality and safety.

Their advice is often disseminated through academic journals, extension publications, government guidelines, cooking shows, workshops, and online resources.

In Australia, there are several organizations, institutions, and professionals recognized as experts in the fields of food science, horticulture, nutrition, and culinary arts.

They provide advice and guidelines on proper food handling and storage practices, including those for fruits.

Here are a few Australian entities and professionals:

1. CSIRO (Commonwealth Scientific and Industrial Research Organisation)

Australia’s national science research agency that conducts food storage research and provides recommendations.

2. Food Standards Australia New Zealand (FSANZ)

A bi-national government agency that develops food standards and provides advice on food safety, including safe handling and storage of food.

3. State-Based Departments of Agriculture

For example, the Department of Primary Industries and Regional Development (Western Australia) or Agriculture Victoria. These departments offer resources and advice on agricultural products, including post-harvest handling and storage of fruits.

4. Nutrition Australia

A non-profit organization that aims to promote optimal health for all Australians by providing scientifically based nutrition information.

Fruit bowls

5. Hort Innovation

A not-for-profit, grower-owned Research and Development Corporation (RDC) for Australia’s horticulture industry. They fund research that can include best practices for post-harvest handling and storage of fruit.

6. Australian Institute of Food Science and Technology (AIFST)

A national body representing food industry professionals, including food scientists who may research and disseminate information about food storage.

 

7. Australian Culinary Federations and Chefs

These include local chapters of the Australian Culinary Federation and renowned chefs who might provide tips on fruit storage based on culinary best practices.

8. Universities and Academic Researchers

Australian universities, such as the University of Queensland, the University of Sydney, and others, often have departments of agriculture, food science, or nutrition that conduct research on food storage and preservation.

These organizations and professionals in Australia offer a wealth of information on best practices for storing fruits and other foods to maintain freshness and prevent spoilage.

Their guidelines can often be found on their official websites, in publications, and through educational outreach programs. And always remember washing your fruits are a must!

Fruit bowls

 

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